I have a 4-tiered wedding cake coming up that the bride requested "rum". I assumed that meant "flavoring". Now I'm wondering if she meant hole pierced, rum soaked (like holiday pound cakes). I've already freezered the cakes made with the flavoring. I'm wondering if anyone's tried the soaked cake under icing - how well do they hold up??
If you've already put the flavoring in I wouldn't add more rum. The cake would stand up to it (though I've found that brushing liquid on a warm cake helps it to distribute more easily) but you don't want to have an offensively overpowering flavor in a wedding cake.
If you are concerned that you don't have enough rum flavor you could always add a bit of rum to your buttercream, I did a wasc wedding cake with coconut rum buttercream that was amazing.. two years later Im still hearing about it from the couple and guests at their wedding.